Salted Maple Roasted Almond Butter

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn’t get any better than this salted maple roasted almond butter.

Up close and personal today. ↑ Literally! I posted a bunch of photos from our ski weekend in Vermont on my photography blog last night. Part 1 of 2… since I was click happy all weekend. So much to capture! Back here in Philly, we also have snow around the corner. And all I can think about is (1) stocking up on cookie baking supplies and (2) can I get away wearing my pajamas and a top messy bun I call a “hairstyle” for three days straight?

Ha! AS IF there’s any restraint when it comes to living in pajamas during a snowstorm. And more importantly– as I bake cookies during a snowstorm. ♥

Even if it doesn’t snow in your part of the world over the next few days, can we all be on team cookie baking together?

I swear I’m not totally off topic because I DID use today’s almond butter in a new cookie recipe that I’ll share later this week. But, in the meantime, let’s focus on the simplicity of what it is: damn good almond butter.

The flavor is fancy, the preparation is not. I’d love to say that the pools of Vermont maple syrup on my morning waffles over the weekend helped to inspire today’s almond butter but alas, it did not. I made and photographed this 2 weeks ago.

Though the pools were quite tasty.

Have you ever made almond butter before? Or, actually, any homemade nut butter? I’ve taught you about the wonder that is honey roasted peanut butter and also homemade almond butter. Not long after, cinnamon raisin swirl peanut butter because… well, you know me and raisins by now. Making nut butter at home is incredibly simple. You just need to have a super dependable food processor that will really grind up those nuts, especially almonds. But before we get to that, let me tell you what we do with the almonds first.

A drizzle of pure maple syrup here, a splash of coconut oil there. You can use any oil that works best for you, but coconut is my favorite for making today’s almond butter. Roast the almonds in the oven until they’re toasty and fragrant. Roasting the almonds helps infuse them with that glorious maple flavor. And we all know just how incredible toasted almonds are.

Then something freaking FANTASTIC is about to go down…

Grab your food processor. I use either my Ninja (also perfect for thick, creamy smoothies!) or my fancier food processor. Worth the extra cost if you ask me. Today I used my Ninja because I was multitasking and making what I thought would be a super yummy new pesto recipe in my processor but it turned out to be nothing more than green gunk. Sticking to almond butter.

So either of those food processors are my recommendations.

When the almonds are processing, you might need to add a little more oil to help get things moving. It will take a bit of stopping and starting, stopping and starting– but eventually it will all come together in smooth, buttery unison.

Once it’s finished, we’ll stir in some vanilla extract for an extra flavor punch. Then, add a sprinkle or two of sea salt. The sweet! The salty! The vanilla! And alllll that maple. The salted maple roasted almond butter is creamy, rich, and totally spoonable straight from the processor/bowl/jar to your mouth. Homemade almond butter will always be a little more grainy than commercially processed, but I think you’ll love its texture.

It’s been awhile since I’ve been super excited about breakfast, but with a jar of this in the fridge– it’s a whole other world. Maple almond butter toast!

Salted Maple Roasted Almond Butter

Description

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn’t get any better than this salted maple roasted almond butter.

Ingredients

3 cups whole almonds(raw and unsalted)

1/3 cuppure maple syrup (not breakfast syrup, the real deal!)

1 Tablespoon + 2 teaspoons melted coconut oil*

1 teaspoonpure vanilla extract

sea salt, to taste

Instructions

Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large bowl, stir the almonds, maple syrup, and 1 Tablespoon of oil together until every almond is coated well. Spread on top of prepared baking sheet and bake for 15 minutes, tossing once at the 8 minute mark.

Allow the almonds to cool for about 20 minutes.

Pour almonds into your food processor and pulse/process until the nuts go from whole to coarsely chopped to crumbly to finely ground. If they aren’t coming together easily, add 2 teaspoons of oil. (I usually do.) Process again until the almonds resemble a thick and relatively smooth almond butter.

Pour/scoop into a bowl and stir in the vanilla extract, then sprinkle with sea salt. Add more sea salt to taste. Store in the refrigerator for up to 3 weeks. But it won’t last that long!

Notes

Oil: I recommend melted coconut oil, but you can use canola or vegetable oil instead.

Hi Sally! I haven’t tried almond butter before, but if it’s anything like peanut butter, I’m ready to try it! 😛 Quick question though, is there any substitute to the maple syrup, besides honey (as I really don’t like the taste of honey). I really want to try this, but don’t have maple syrup available :/

Thanks so much for replying! I ended up making my own variation of it with caramel sauce, and it was delicious! I’m definitely going to try the maple syrup version as soon as I get a chance 🙂 once again thanks for the advice!

I usually jump right to making your new recipes that you post here – I’ve loved all of them! It just so happens that I’m a huge nut butter fan (even sent my family homemade cashew birthday cake butter for Xmas!). This recipe is perfect – not too sweet, perfect amount of creaminess…..I made a half batch Saturday and ate every spoonful

Holy Lord this came out amazing!!!! I also like the roasted maple almonds straight from the oven…annnd while they were still hot and a lil’ sticky on the pan I may have sprinkled dried (slightly crunchy)siracha seasoning on them and it was magical. Pan of Siracha maple almonds comin up next! 8) Thanks for this recipe!

Hi Sally! I just made this but I used almost 1/4C of raw melted coconut oil to get it creamy. I have a really good food processor. Did I do something Wrong? Just wondering how long you processed yours for? Maybe I didn’t give it long enough. Thanks! Btw gosh this is so, so yummy!!!

I’m glad you like how it tastes, Julie! I usually have mine going for several minutes. Depending on the day (seriously always changes!) I’ve added 3 Tbsp of oil, so your 4 Tbsp isn’t that bad at all. You didn’t do anything wrong!

You posted this recipe right after I started Whole30 and I told myself this would be the first thing i had on day 31! So I made it yesterday in preparation for today and it was a complete disaster! Not only did it not turn out creamy, it was more like the fresh ground stuff at Whole Foods, but it killed my food processor 🙁 I tried using my Vitamix and it was just not having it. I’m an avid baker but clearly almond butter is not my thing. I really wanted to love this but in the end I was left with a dead food processor and alright almond butter 🙁

Thanks!!! I actually thought i was adding too much oil but it just didn’t seem to be thinning out and getting creamy and that’s when my processor died. This morning I added some more salt, vanilla, and maple syrup and put it on a banana and it was definitely better. Still thick but better 🙂

I’ve never tried almond butter before, but I figured this would be a great way to start! Made it and had it on some toast with bananas…I’m SOLD. This is too delicious and I totally didn’t eat it with spoon 😉
I like the fact that you can make homemade delicious nut butters without all those weird ingredients that no ones ever head before, so next up I’m going to try your cinnamon raisin peanut butter.
Love this recipe!

Hi Sally
I have just made my first ever batch of Maple Almond Butter which nearly didn’t happen…..because I wanted to eat the whole maple almonds off the baking tray! I don’t have a terribly big or powerful food processor, so I only made about a quarter of the nuts into butter. I’ll borrow a bigger one to finish it off tomorrow. How ‘creamy’ should the result be? Do you have any suggestions as to how to thin the paste out a little more without adding any more oil? Either way, it tastes awesome and a little just might make it onto my toast in the morning! A little more will be for your maple almond butter chocolate chunk cookies (I’ve been dying to make these but didn’t want to use store bought almond butter). Thank you Sally. 🙂

Have you tried this out with any other nuts? Just wondering how the recipe might differ for walnuts or cashews since their fat content is different. Maybe less coconut oil for walnuts and more for cashews?

I didn’t realize that the processing time would be almost 20 minutes! I had given up, but then I looked up another almond butter recipe that mentioned the really long processing time. I went back to the food processor (Cuisinart 14 cup) and it finally came together. It is delicious and worth it!

Hi Sally, this recipe is grand! I made it today and it smelled and tasted wonderfully in every phase of the process, and the result is just magic! Next: I’ll use it to make your breakfast cookies with blueberries 🙂 Thank you so much, I never thought I could make my own nut butter – amazing!

Btw: I made the blueberry breakfast cookies last week and this almond butter is wonderful in them! And these cookies are like – muesli in cookie shape and I like that 🙂 Also: blueberries in January?! Yay!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally